Arugula and Fennel Salad



Ingredients:

  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • 1 tsp honey
  • 1/2 tsp salt
  • 1 medium bulb fennel
  • 1 small cucumber
  • 2 cups arugula
  • 1/4 cup toasted pine nuts
  • 1/2 cup crumbled feta
  • 1/4 cup fresh basil leaves
Instructions:
  1. Thinly slice 1 bulb fennel and 1 small cucumber. Julienne cut 1/4 cup fresh basil leaves
  2. In a medium bowl, whisk together 3 tbsp olive oil, 3 tbsp lemon juice, 1 tsp honey, and 1/2 tsp salt
  3. Add fennel and cucumber. Toss to coat and let sit for 10 min
  4. Put 2 cups arugula into a large salad bowl. Add marinated fennel and cucumber with the dressing and toss to combine
  5. Garnish with toasted pine nuts, crumbled feta, and basil leaves
Yield: One family-sized salad for sides

Source: The Mediterranean Table by Sonora Press

Description:

This is the fifth recipe that I've posted from the Mediterranean Table. In my last entry I mentioned that there was one that I had in stock but hadn't written about, and this was that. I have to say that "posted" and not "made" because Lee-Anne did this. Looking into it, after making this update I will have 104 entries on this blog, but I haven't made 10 of them. With the "Caring for Cast Iron" post, I only know 93 of the recipes here. Shame.

In my other entries on The Mediterranean Table I haven't credited the author. This is because for the life of me I couldn't find anything other than "Sonora Press" which I took to be a publishing company. IT has ocurred to me recently that this could be the name of a human. Looking into it, I can neither confirm nor deny. There are a few other books credited this way and a Facebook page but nothing to explain what "Sonora Press" is. The cookbook I own was published in 2015 and purchased before AI got big, so it can't be that. Weird.

As for the actual recipe here, similar to how I'd never had chilies in adobo before the Huevos Rancheros, this salad introduced me to fennel. I liked it, it had a bit of a licorice taste to it. Lee-Anne was looking for a salad recipe that included arugula and fennel, and this was perfect because both ingredients are featured in the name.

Comments

Post a Comment

Popular posts from this blog

Macaroni Corn Casserole

Image
  Ingredients: 1 cup elbow macaroni 1 cup grated Velveeta cheese 1/2 cup butter 1 can corn 1 can creamed corn 1 lb ground meat cooking oil for frying Instructions Preheat oven to 350 F Grate 1 cup Velveeta cheese Brown ground meat in frying pan with cooking oil In baking dish, mix together cheese, ground meat, 1 cup elbow macaroni, 1 can corn (do not drain), 1 can creamed corn Cover in tinfoil and bake for 1/2 hour Remove tinfoil and bake for another 15 min Yield: A casserole dish worth of food Source: https://www.youtube.com/watch?v=szgDBPW_dUo&t=364s Tips: My mom made this. She added the ground meat. The original recipe didn't give a temperature to set the oven to, but we did 350 since it seemed standard. It also said to bake it in tinfoil for 1/2 an hour and then put it back in, but it didn't say for how long while uncovered. I thought maybe an equivalent time, but it was done earlier. The link is a video by someone with ADHD, so the inconsistency makes sense. The simpli...
Read more

Huángjīn Pàocài (Golden Pickled Cabbage)

Image
  Ingredients: 1/4 cabbage 1 tbsp salt 2 carrots 1 small apple 3 cloves garlic 1/4 tsp cayenne pepper 1/3 cup fermented bean curd 100 ml apple cider vinegar 2 tbsp sesame oil Instructions: Coarsely chop 1/4 head cabbage, core an apple Put cabbage in a bowl and add 1 tbsp salt. Mixing until cabbage softens. Let sit 30 min In a food processor, add rest of indredients: 2 carrots, 1 apple, 3 cloves garlic, 1/4 tsp cayenne pepper, 1/3 cup fermented bean curd, 100 ml apple cider vinegar, and 2 tbsp sesame oil. Blend into a puree  Gently squeeze cabbage to remove excess water Add marinade to bowl with cabbage, mixing to ensure it's evenly coated Let marinate in fridge for a few hours for better flavour Special Equipment: Food processor or immersion blender Source: Edited a bit from https://www.beryl.nyc/index.php/2025/04/16/huangjin-paocai/#rec-sec Yield: 1 quart jar Tips: Original recipe specified Korean cabbage. We got one, but to our palettes it didn't make an appreciable dif...
Read more

Fattoush

Image
  Ingredients: 1/2 cup lemon juice 1/2 cup olive oil 1 clove garlic, minced 1 tsp salt 1/2 tsp ground sumac 1/4 tsp ground black pepper 2 cups shredded romaine lettuce 1 large cucumber, diced 2 med tomatoes, diced 1/2 cup flat-leaf parsley 1/4 cup mint leaves 1 green bell pepper, diced 1 bunch of green onions 2 whole wheat pita bread rounds Instructions: For dressing, whisk together 1/2 cup lemon juice, 1/2 cup olive oil, 1 clove minced garlic, 1 tsp salt, 1/2 tsp sumac, 1/4 tsp ground black pepper Chop 2 cups lettuce, cut 1 large cucumber into medallions and quarter them, dice 2 medium tomatoes, chop 1/2 cup flat leaf parsley, dice 1 green bell pepper and 1 bunch green onions Toast 2 whole wheat bread pita rounds Chop toasted pita rounds into quarter-size pieces Add chopped vegetables, along with 1/4 cup mint leaves pita chips to a bowl and toss to combine Add dressing to bowl and toss once more to coat the salad Yield: Enough to be a side for a family-sized dinner Source: The Med...
Read more